Paleo Strawberry Shortcake! This is so unbelievably good, and simple too. Made using coconut flour, coconut cream, and strawberries, of course. Lower in carbohydrates, gluten-free, dairy-free and refined-sugar free. It is a must make this summer season!
Strawberry shortcake. What’s not to love about this light summer dessert? It is a favorite of mine. I believe it was this seasonal dessert that got me liking strawberries when I was a kid <- remember when I told you I was picky? I remember being over at a friend’s house, and we helped her mom make strawberry shortcake, with biscuits and cool whip. I remember thinking “Oh yeah, I DEFINITELY like strawberries now.” Of course I did when they were covered in sugar, duh. I also had a thing for cool whip. My Nana would let me have bowls of cool whip like it was ice cream. And I’m talking BOWLS… plural… To my future grandchildren, that will not happen for you.
Sorry, I digress. Like I was saying, strawberry shortcake will forever be a favorite, and today this healthy paleo version is stealing the show. I am pretty certain even my 8 year old self would be going back for seconds <- you mean like your current self did after finishing the shoot? Yes…
What you’ll need:
coconut sugar (or sweetener of choice, optional)
Once you bake the coconut flour shortcake, allow it to cool in the fridge for about 20 minutes, or overnight. During this time you can whip up the chilled coconut cream and toss the strawberries in the coconut sugar.
Once the cake has cooled, spread the coconut cream on and layer up those berries!
The coconut sugar is certainly optional if you’re looking for an even lighter dessert, but I was going for a mix of healthy shortcake with a side of traditional 😉 The coconut sugar makes the strawberries extra juicy, and this cake seriously irresistible.
I kind of can’t get over how good this cake turned out. I was a little skeptical adventuring into coconut flour land again. But I was set on making a grain-free and dairy-free version of this summer favorite for you all. Thankfully the coconut flour didn’t give me too much trouble and it came out awesome the first round!
The trick with coconut flour is you have to be pretty precise. I meant to measure out in grams but I forgot, soorryyy. But you’ll need JUST a half cup. Not a heaping half cup, just a regular measured half cup. Then there is lots of liquid in there from the eggs, coconut oil, maple syrup and milk. You could sub agave or honey for the sweetener, but I don’t recommend using a dry sweetener, or you are likely going to be missing out on the wet ingredients. And if you’ve baked with coconut flour before, you understand how important it is to have those wet ingredients add up.
This cake turned out to be the perfect combination of texture. Not overly moist, but not too crumbly 🙂
Note that while I used a cast-iron skillet, you should be able to use a 9″ round baking dish/pie plate. Just watch your baking time and check center with toothpick!
Sorry for so many pictures, I really liked this dessert 😀
for the shortcake
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/4 cup coconut oil (avocado oil may also work), melted & cooled
- 1/2 tsp vanilla extract
- 1/4 cup maple syrup (agave or honey may be subbed)
- 1/2 cup non-dairy milk (I prefer unsweetened)
for the topping
- 1 14oz can coconut cream, chilled at 6-8 hours (do NOT shake)
- 1 lb strawberries, quartered
- 1 TBS coconut sugar (optional, but makes strawberries extra juicy)
- Preheat oven to 350F, generously grease 9" baking dish or skillet with oil and set aside.
- In a medium bowl, sift together coconut flour, baking powder, and salt. Stir together to make sure no clumps are present. Set aside.
- In a large bowl whisk together eggs, coconut oil, vanilla extract, maple syrup, and milk. Add in bowl of dry ingredients and use large spatula or spoon to stir together until dry. Batter wet and slightly thick.
- Pour batter into greased dish and bake shortcake for 18-22 minutes, checking with toothpick in middle for crumbs. Edges should be slightly browned and cake completely set when done. Transfer shortcake to fridge and allow to cool for at least 20 minutes, or covered overnight.
- Toss quartered strawberries in medium bowl with 1 TBS coconut sugar and allow sugar to dissolve, about 5 minutes, set aside.
- When the shortcake is cooling, make your whipped cream layer: Carefully scoop out chilled cream into large bowl. Using hand mixer (or stand mixer with whisk attachment) whip cream until light and fluffy, about 5 minutes. Using large spatula spread cream evenly over shortcake, and cover with juicy strawberries. Slice and enjoy!
-I opted for a cast-iron skillet, you can also use a 9" pie dish, or cake pan. Just watch your baking time.
-prep time does not refer to chill time of coconut cream
Making this recipe? I would love to see it!
Tag @fitmittenkitchen and hashtag #fitmittenkitchen
What about you?
- Do you like strawberry shortcake as much as I do?
- Any special baking memories you have as a kid?
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